Saturday, February 9, 2013

2+1=muffins

There really is nothing so fine as the taste of muffins fresh and piping hot from the oven; a delight for both body and soul.
Muffins from the supermarket are not truly fresh and of course, not piping hot. Therefore you miss out on the fragrance factor which really can be headier than taste alone.
It doesn't take long to whip up a dozen muffins.
You may get a call that a hungry horde are about to descend upon you like locust and if you sprint to the kitchen, you will be pulling open the oven door just as you hear the doorbell chime. Or you may decide that soup could be transformed into Dinner if hot muffins made an appearance. Or, perhaps you need something to put in lunch bags or for a road trip or to have with tea. Perhaps you just crave that homey feeling of accomplishment and contentment that baking imparts.
Whatever the case, I will share with you the math of muffins.

Two cups of dry to one cup of wet.
That's it.
You can't go wrong.
Two cups of any dry ingredients to one cup of any liquid/s.

 I usually use one cup of flour-just plain white flour, but you could use unbleached or whole wheat.
Then, for the second cup of dry ingredient, I use a combination of oatmeal ( Quaker Quick Oats) and wheat or oat bran, but you could just use flour.
I toss these into a mixing bowl.
Then I add a smidge of sugar.... a tablespoon is fine, or a couple more if you have a sweet tooth.
Then I add four teaspoons of baking powder and give a stir to distribute the leavening.
Next, I add two eggs beaten in a little bowl with a fork. One egg will still work.
I also add a quarter cup of oil, but a couple tablespoons will still work out.  You can leave almost anything out of muffins and they will still turn out... just not several things in the same batch.
Sometimes I also add a tablespoon of molasses but that is optional
Sometimes I also add a single serving container of apple sauce or a jar of baby food carrots.
If I do, I reduce the milk by a quarter cup, or add a tablespoon more floor.
Depends on the mood I'm in.
I add a cup of milk and stir the mixture well then spoon it into an oiled muffin pan.
Bake at 350 to 375 degrees. Anywhere in that neck of the woods is fine.
Hotter is fine too.
It doesn't really matter.
Take them out when they have risen and turned golden brown.
It will likely take about twenty to twenty-five minutes.
Let them sit for just a few minutes if you can because they are so much easier to pop out of the pan then.
These muffins are practically health food.
And you can always freeze extras or share them with neighbors or take them to work.......
They are moist and have a wonderfully tender crumb.
You don't even need butter or jam, but either or both is wonderful too.
So is cheese.
Give it a try.

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